Hungarian Veal Stew Recipe

Name: Hungarian Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, diced; 3 tablespoons butter; 1/2 cup sliced mushrooms; 1/2 cup chopped onion; 2 lbs veal, cut in cubes; 1/2 cup chicken broth; 1 cup sour cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika

Servings: persons

3 slices bacon, diced
3 tablespoons butter
1/2 cup sliced mushrooms
1/2 cup chopped onion
2 lbs veal, cut in cubes
1/2 cup chicken broth
1 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika

1
Preheat oven to 250 degrees F.
2
Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
3
Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
4
Add the veal to the bacon fat/butter left in the frying pan.
5
Brown meat on all sides.
6
Remove meat from the frying pan and mix with mixture in the baking dish.
7
Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
8
Mix well and bring to almost boiling (do not boil).
9
When hot pour over meat in baking dish.
10
Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 slices bacon, diced, 3 tablespoons butter, 1/2 cup sliced mushrooms, 1/2 cup chopped onion, and more.

Yes, Hungarian Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Veal Stew

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